Our Twelve Oaks Estate Pinot Blanc is aged on lees in French Oak barrels for 10 months. A soft, round mouth feel enhances pear and citrus flavors with hints of vanilla, leading to a long, rich finish. Enjoy with a broad range of dishes from roasted chicken to creamy risotto.
Grapes were hand-picked and brought directly to the winery in half-ton totes. They were then sorted by hand and whole cluster pressed. The lightly pressed juice was then cold fermented at 45°F for maximum varietal character. The wine was then aged in French oak (10% new) on its lees for nine months before bottling.
The 2015 vintage was fast and furious, early and unrelenting. We knew we were in for an early harvest from the early bud break in March. The hot summer shaved a few more days off of the average rate of development for Pinot Noir in the Willamette Valley. Our first fruit was brought in on August 28th off of the Twelve Oaks Estate, marking the earliest harvest in Anne Amie Vineyards’ history. After picking for our sparkling wine, we waited two weeks for the next pick. On September 10th, we began harvesting blocks of Pinot Noir at both the Anne Amie Estate Vineyard and Twelve Oaks Estate. We have never had such a fruitful harvest, and fortunately, the growing conditions provided for clean fruit, and we did not have to worry about pests or birds. Harvest truly began in earnest on September 19th, a full 108 days after bloom, and it didn’t stop until our final pick on October 9th, with the last of the Müller-Thurgau coming off the vine. Cluster size was in the very large and the grapes were full of bold flavors. This is a vintage of large yields and exceptional quality.
When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. To this end Dr. Pamplin has charged winemaker Thomas Houseman and winegrower Peter Ebbers with the task of crafting extraordinary pinot noir. Thomas, Peter, and the rest of the crew are absolutely passionate about producing wines of the finest quality and have dedicated their lives to this quest.
Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and Pinot Blanc forming the heart of our production. Complementing the pinot family is Old-Vine Estate Müller Thurgau, planted in 1979. As with all great wines, our’s start in the vineyards. We are fortunate to have some of Oregon’s best sites, all of which are Salmon Safe and LIVE certified. Our estate vineyards, along with those we purchase from, receive only the minimal required treatments and yields are dramatically reduced in order to give fruit with great depth and complexity.
Our estate vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley. Our LIVE certified winery is located on our Yamhill-Carlton property, a few miles from both Lafayette and Carlton, Oregon.
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@krushgrapz I am unfamiliar with this varietal, and am happy I got in on a case. Can you give a little information as to what different qualities the French and Italian clones bring to this wine. (If my searching was correct you have two blocks of Pinot Blanc on different sites with those two clonal selections.)
Thanks for the offer! And your passion and participation from last time helped push me into buying a case. I like seeing that.
@KNmeh7 Interesting question, and kudos for doing your homework. We do grow both Italian and French clones of Pinot blanc. We only use the French clones for this wine. We only use the Italian clone for Amrita, our sparkling white blend. In our vineyard, the Italian clone is a much bigger cluster with much bigger berries on the cluster. The French clone is more compact with smaller berries. Since this wine is about time on lees in barrel I chose the clone that would give me more structure (smaller clusters=more skin surface area=more skin tannin=more structure). Since Amrita is about being aromatic (cool yank fermentation), and floral I made the opposite decision when planting the clones.